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Dec 5, 2009 07:57 AM

Suggestions: What To Do With Several Varieties Of Leftover Cheese?

For some reason, I've ended up with half-eaten blocks of a few different types of cheese and I'm looking for something to do with them that's not mac and cheese. I have parm-reggiano, pecorino romano, gouda, sharp cheddar, muenster, monterey jack, and some sort of shredded mexican blend. I don't need to use them all in one recipe but I'd definitely appreciate any suggestions that make use of at least 3-4 of them, particuarly the non-italian ones (bc those are at least easy to use on top of pasta). Thanks!

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  1. Croutons, bread crisps(slices), cheese bread sticks........fondue, pastry filled pockets/turnovers, cream of potato soup toppings, salads, chili and tacos

    1. Here's a link to a discussion of Jacques Pepin's cheese spread. It uses odds and ends of a number of cheeses.

      1. Potted cheese:

        225g cheese
        110g butter
        40ml sherry
        plus salt, pepper and a little ground mace and mustard powder.

        Grate the cheese, beat in everything else and pack into ramekins or other suitable pot.

        The sort of after-dinner nibble you might smear on some crackers and eat with celery, raisins, nuts